Tuesday, September 21, 2010

TOMATO TART - TARTE A LA TOMATE

Whether you want to admit it or not, autumn has definitely arrived. Since a few weeks there are undeniable signs that cannot be refuted. Although, officially autumn starts tomorrow, we have nonetheless been experincing it for quite a while now (already since the 2nd part of August)...

It is impossible not to notice that the quality of the light has changed (golden, redder and hazier), that there is mist licking the Salève and building up around the rivers, that the temperatures are much fresher (even chilly) in the morning and evening, that the leaves on the trees are slowly turning yellow and falling, and that the birds don't sing in the same way as during the summertime.Although I love fall it is always heartbreaking to say goodbye to summer, to the dreams as and hopes that are linked to this sunny season as well as to all the happy-go-lucky feeling that it gives you. When you realize that summer is finished you get quite a shock and have to start a process of mourning (in fact I feel the same every time a season ends - I am a very nostalgic person). Anyway, autumn offers so much to rejoice about (beautiful fruits, vegetables, sceneries, cocooning, etc...) that I am very excited it has appeared!

Well, today, as my a farewell to summer and a welcome to autumn, I have decided to post a "Tomato Tart" recipe. Regional tomatoes are still available, but will very soon be taken away from our stalls, so we'd better profit once more of this fantastic fruit before it is too late.

This "Tomato Tart" is wonderfully flavorful and so easy to make. The pastry is delightfully buttery, flaky and pleasantly salty, the sweetness of the tomatoes is counter balanced by the light acidity of the balsamic cream and the different condiments add a herby as well as spicy roundness to the whole. A real ray of summer sunshine on our fall table!

~ Tomato Tart ~Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes a 26cm tart.

Ingredients For The "Shortcrust Pastry":300g Plain white flour (no self-raising flour)1 Tsp Salt (you can add 1/2 Tsp more if you like the taste of salt)150g Unsalted butter (or 100g Unsalted butter & 50g Lard)~80 ml WaterIngredients For The "Filling":5-6 Tomatoes, cut in thin slices1 Big onion, thinly sliced2 Cloved garlic, finely choppedA few leaves basil, chopped finelyDried Italian herbs, to taste5-6 Tbs Olive oil3-4 Tbs Dark balsamic creamSea salt, to tasteBlack pepper, to tasteMethod For The "Shortcrust Pastry":1. Sift the flour and salt into a bowl/bassin.2. Add butter and rub between the fingers until the mixture is flaky.3. Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.5. Place it in the tart pan and trim the edges.6. Prick the bottom with a fork.

Method For The "Filling":7. Preheat the oven to 200° C (400° F).8. Garnish the tart with the sliced onions and tomatoes.9. Sprinkle evenly the chopped garlic, basil, herbs, olive oil and the cream of balsamic.10. Salt and pepper to taste.11. Bake in the middle of the oven for 20 minutes, then lower the temperature to 180° C (350° F) and bake for another 25-35 minutes, or until the crust is golden brown, crispy and the tomatoes have caramelized.12. Let cool for about 5 minutes on a rack and serve warm.

Remarks:Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.Be careful not to add too much water as the pastry should not be stick to the touch.While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.

Idées de présentation:Eat this tart with a salad (oakleaf lettuce and rocket).

Beautiful tart! I love autumn in the southern hemisphere. This will be my first autumn here, and it seems it will be wonderful... :)Recently I made a tomate tart, from a Vincent Klink recipe, with fresh and dried tomatos, pinenuts or almonds, eggs, milk, sourcream... simple delicious.I'll try your recipe soon.Saludos,

Yes autumn is definitely here ... we had snow yesterday already, though it was such wet snow it is all gone. Still, a shock to wake up to a white world. The worst thing about fall/winter are the lengthening nights.

Rosa, your tart is lovely and a very fitting way to say au revoir to summer. I am a summer person from head to toe, so I go into fall kicking and screaming. But with a tomato tart - what a way to go!Sam

Your Tomato tart bliss was a wonderful way to say farewell to summer.Rosa...Fall happens to be my very favourite season...even though, I'll miss on all the fresh produce and dips in the fresh waters ;o)

Oh dear, that looks luscious! I never made my tomato tart all summer long because it was too hot to bake. And now, here's your delicious creation staring me in the face, and I have not one darn summer tomato to my name. Why.

I'm sure you're aware of my tomato tart addiction so I'm dying to try this, probably on Friday when the working week is over. Stunningly photographed too - nice job! Change from summer to autumn is also tinged with melancholy for me, seeing the days grow shorter but I also love the comfort of autumn food.

I love une tarte tomate...can in fact have it very season. but yes, it is with a little sadness that we enjoy it at the end of summer, making sure we taste that sun in the tomatoes! so now we'll wait for the quince?ronelle

Rosa I had bookmarked this recipe and made it today. Thank you lovely for such an easy but awesome recipe. The crust was a breeze to make. I made little changes, but basically followed all of yours. Thanks a lot!

Rosa i will post the tomato tart recipe with your link and mention and the changes I made. Would u mind if I quote you on the notes? as is it is in your blog? I followed all of it and would not want to reword it as mine. let me know (ecurry.admin@gmail.com).Thanks again.